Joochan Park

• Supervised and trained kitchen staff to ensure quality standards of food production.
• Organized the daily mise en place in order to prepare meals efficiently.
• Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
• Monitored food preparation techniques to ensure that high-quality products were served consistently.
• Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
• Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.

• Checked quality of ingredients before use in order to ensure freshness.
• Monitored stock levels of food items and ordered more when necessary.
• Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
• Assisted in developing new recipes or modifying existing ones for better taste or efficiency.

• Worked at Bacchus lounge in the hotel, serving casual dishes to customers. Sometimes I used to work for the dinner main section and banquet.
• Prepared for all the menus and did the service either.

• Worked on the ship as a military cook for 6 months and moved and worked at Naval education and training command for 12 months.
• Plan four meals a day for 150 crew members in the ship, and worked from prep to service and cleaning the kitchen.
• Worked from prep to service and cleaning for 1500 recruits in training camp.

I had really hard time during when I was in military, there was no vacation because of Pandemic for 18 months. I needed to wake up at 4:30 am every morning and worked until 7 to 8 pm every day. However, I think any challenges cannot be harder than military service, because during the military service, it made me firm and strong and gave power to endure any challenges.

• Prepared for service and did service at appetizer section, start from bread service to cold appetizer and hot appetizer.
• Worked as a server during dinner service, served menus with explaining the menus and wines.

• Operated fryers and grills according to instructions to maintain safety and food quality.
• Maintained cleanliness and organization of line workstations.
• Grill cook, but also prepared for sashimi (Salmon butchery)
• Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.

• Worked in sushi section from preparing and service.

• Supported other chefs and cooks during service.
• Mise en place vegetables we need during service.